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enchilado

Pronunciation: [en-chee-LAH-doh]

Semihard to hard, cow's- or goat's-milk cheese that originated in Mexico. Enchilado is similar to cotija but slightly blander and differentiated by a red coating of mild chili powder or paprika. Younger versions are firm and crumbly with a salty, milky flavor that's slightly tangy and spicy. The more assertively flavored older renditions (called Enchilado Añejo or ) have a harder, drier texture that's good for grating. See also cheese.